Hengxian jasmine tea is a geographical indication protected product. Hengxian Jasmine Tea is a geographical indication certification trademark.
Hengxian County is the largest jasmine production base in China and has been named the "Hometown of Chinese Jasmine" by the State Forestry Administration and the China Flower Association. Hengxian jasmine is world-famous. Jasmine tea combines the taste of tea and the fragrance of flowers. Drinking jasmine tea is like appreciating a piece of tea art. In July 2006, the General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for Hengxian jasmine.
The jasmine flowers in Hengxian County are world-famous. Jasmine tea combines the taste of tea and the fragrance of flowers. Drinking jasmine tea is like appreciating a piece of tea art.
Jasmine production in Hengxian County accounts for more than 70% of the national scented tea production and more than 50% of the world's total output. It is the country's largest jasmine production base, scented tea processing base and the country's largest scented tea wholesale and trading center. The jasmine tea testing center equipped at the base is the second largest jasmine tea testing center with high technical content in the world after the United States. It can significantly improve the quality of jasmine tea products and provide a scientific and reliable technical platform and support for Chinese famous brand products, geographical indication products, and high-quality products; it can expand the production scale and improve the traditional production process of Hengxian jasmine tea.
Introduction to Jasmine Tea
Jasmine tea is a famous brand among scented teas. The tea is smoked by adding jasmine flowers, hence the name. Jasmine tea is one of the many varieties of scented tea. The so-called jasmine tea is made by adding budding jasmine flowers to green tea. Different green tea varieties are used to make tea embryos. For example, Longjing tea is scented with jasmine flowers, which is called Longjing Jasmine tea. If rose flowers are used to scent it, it is called Longjing Rose tea, and so on. Jasmine tea has the reputation of "in Chinese flower tea, you can smell the smell of spring".
The particularities of scented tea
The scenting of scented tea is very particular. There are three scents for one mention, five scents for one mention, and seven scents for one mention. That is to say, to make scented tea, use one. First batches of green tea are used as raw materials, but 3-7 batches of flowers are needed to allow the green tea to fully absorb the fragrance of the flowers. After the green tea absorbs the fragrance of the flowers, the spent flower residues are screened out, so high-end scented tea can be brewed many times. fragrance. There are also high-end scented teas that don’t have any flowers, and only a small amount is used for decoration at most, while low-end scented teas are not scented with flowers or scented less often, and then they buy the waste flower residue after absorbing the fragrance. When mixed into green tea, people mistakenly think it is a good scented tea. It looks very flowery, but it loses the fragrance after one or two brews.
Tips in purchasing
When purchasing jasmine tea, first look at its appearance. Generally, the raw materials used for special jasmine tea have good tenderness, often with one bud and one leaf, two leaves, or many buds, with the buds exposed; the raw materials used for special and first-grade tea have better tenderness, with thin and tight strips, and the buds are slightly exposed; The raw materials used in the second- and third-level teas are slightly less tender and basically have no buds; the fourth- and fifth-level teas are low-grade teas with poor raw material tenderness, loose and large strips, and often with stems.
If possible, you should brew it as much as possible when purchasing. The quality of jasmine tea can be fully displayed through brewing. The brewing method adopts the cup brewing method, which is usually divided into two brewing times. That is, take 3 grams of tea, pour in about 150 ml of boiling water, soak for 3 minutes, filter out the tea soup, smell the aroma, check the color of the soup, and taste the taste; pour in boiling water for the second time, soak for 5 minutes, filter out the tea soup, smell the aroma, and then taste the tea soup. Look at the color and taste.
The effects of jasmine tea
According to the "Dictionary of Traditional Chinese Medicine": Jasmine has the effect of "regulating qi, relieving depression, removing impurities and harmonizing the middle", and can treat dysentery, abdominal pain, and conjunctivitis. It has good anti-inflammatory and detoxifying effects on acne and sores. Regular consumption of jasmine has the functions of clearing the liver and improving eyesight, producing body fluids and quenching thirst, eliminating phlegm and treating dysentery, laxative and laxative, dispelling wind and relieving the surface, treating fistulas, strengthening teeth, replenishing energy, lowering blood pressure, strengthening the heart, preventing caries and radiation damage, and resisting It has anti-cancer and anti-aging effects, making people live longer and healthier physically and mentally.
Jasmine tea has the reputation of "in Chinese flower tea, you can smell the smell of spring". It is a tea variety made from specially crafted tea or refined green tea base and jasmine flowers. In the tea classification, jasmine tea still belongs to green tea.
Jasmine tea is processed on the basis of green tea. In particular, the endoplasm of high-grade jasmine undergoes certain physical and chemical effects during the processing, such as the decomposition of polyphenols and tea tannins in tea leaves under water-humid conditions. The water-insoluble protein is degraded into amino acids, which can reduce the astringency when drinking green tea and change its function. Its taste is fresh, rich and mellow, and it is easier to drink. This is one of the reasons why people in the north like to drink jasmine tea. The health care properties of various types of tea are similar, but each has its own characteristics. In addition to certain properties of green tea, jasmine tea also has many health care effects that green tea does not have. Jasmine tea can "remove cold evil and help depression" and is the top quality tea in spring.
According to the research on the health-care effects of tea by traditional Chinese medicine and modern pharmacology in my country, it is believed that tea is bitter, sweet, and cool in nature, and affects the human heart, liver, spleen, lungs, kidneys, and the Five Classics. The bitterness of tea can purge, remove dryness and dampness, and reduce fire; the sweetness can nourish and soothe; the coolness can clear away heat, purge fire and relieve the symptoms. Tea contains numerous compounds that are beneficial to human health. Such as: catechins, vitamins C, A, caffeine, flavanols, tea polyphenols, etc. Jasmine tea also contains a large amount of aromatic oils, geraniol, orange pepper alcohol, clove esters and more than 20 kinds of compounds. Based on the unique adsorption properties of tea leaves and the fragrance characteristics of jasmine flowers, jasmine tea is processed and scented through a series of technological processes. It not only maintains the rich and refreshing natural tea flavor of green tea, but also is full of the fresh aroma of jasmine flowers. Therefore, it is a popular choice in my country and even the world. The best modern natural health drink.
Regional scope
There are seven towns in Heng County, Guangxi, including Hengzhou, Nayang, Yunbiao, Maling, Xiaoyi, Liantang and Lily.
Specific quality
The jasmine in Hengxian County has the characteristics of early flowering period, long flowering period, large flower buds, high yield, good quality and strong fragrance. Hengxian County has a subtropical monsoon climate, with abundant rainfall, sufficient sunshine, and high soil organic matter content, which is very suitable for the growth of jasmine.
Cultural allusions
Jasmine planting in Heng County has a documented history of more than 400 years. In 1566 AD, Wang Ji, the magistrate of Hengzhou Prefecture, recorded in "Junzitang Rizhi Hand Mirror" that "jasmine is very wide in Hengxian County, and some people use it to weave fences, and it blooms all the time." Ming edition of "Hengzhou Chronicle·Products" There are also similar records. Chen Kui, a poet of the Ming Dynasty, wrote a poem about flowers: "It is praiseworthy to be planted from a foreign land. Why is the love so beautiful? The clouds on the temples are slanting. The fragrance of several flowers in the secluded apartment is secreted from time to time. The flowers change wonderfully in literary thoughts and poems." He is talking about jasmine.
Quality and technical requirements for Hengxian jasmine tea
1. Raw materials
1. Raw tea: primary and refined green tea from the production area; when the supply of local tea sources is insufficient, it can be supplemented by outsourcing.
2． Jasmine: Hengxian jasmine that has obtained geographical indication protection.
2. Planting of raw material tea
1. Varieties: Hengxian group species, Shuiling No. 1, Fuyun No. 6, Fuyun 595, Yunnan big leaf species, Nanshan Baimao tea, Fuding Dabaihao and other tree species suitable for making Hengxian jasmine tea base.
2． Site conditions: The soil texture within the production area is loose and gravelly. The soil is loam or sandy loam, and part of it is Yujiang alluvial soil. The soil thickness is ≥39cm, the pH value is between 4.0 and 6.5, the organic matter content is ≥1.5, the altitude is ≥100m, and the drainage and irrigation conditions are good.
3. Cultivation and management:
(1) Propagation: Use vegetative propagation to produce pure and high-quality cuttings or seedlings.
(2) Planting time: every spring or autumn.
(3) Planting density: 3800 to 5000 plants per 667_(mu).
(4) Fertilizer management: organic fertilizer ≥1500kg/667_(mu), chemical fertilizer ≤50kg/667_(mu).
(5) Pest and disease control: Based on agricultural control, physical control and biological control measures are comprehensively used.
(6) Pruning: Tea tree pruning adopts methods such as fixed pruning, light pruning, deep pruning, heavy pruning and table mowing according to the age, growth and pruning purpose of the tea tree.
(7) Picking: According to the growth characteristics of the tea tree and the requirements for processing raw materials of the finished tea, timely picking is carried out according to the standards, and the picking is carried out by hand. The picking specifications require single bud, one bud and one leaf, and one bud and two leaves. And fresh leaves of the same tenderness, keep the buds and leaves intact, fresh and even, without scales, tea fruits and old branches and leaves.
(8) Environmental and safety requirements: The use of pesticides, chemical fertilizers, etc. must comply with relevant national regulations and must not pollute the environment.
3. Preparation and refining of tea base
1. Initial preparation of roasted green tea:
(1) Fresh leaves: According to the product standard requirements, pick single buds, one bud and one leaf, one bud and two leaves, and fresh leaves of the same tenderness to avoid damage to the fresh leaves. and burning phenomenon.
(2) Finishing: The pot temperature is "high first and then low", and it is required to reach 150 to 200°C. The main methods of frying are simmering and stir-frying. The degree of killing is to kill it thoroughly, kill it thoroughly, and kill it evenly. "Kill the old leaves when they are tender, and kill the young leaves when they are old." The moisture content of dried leaves is about 60 to 70%.
(3) Kneading: "Knead the old leaves hot and knead the young leaves coldly". The time distribution according to the "light, heavy, light" pressure period of kneading is 2:3:1. After rolling, the strip formation rate of fresh leaves reaches more than 90%, and the cell breakage rate reaches 45 to 55%.
(4) Drying: Use two drying methods: dryer drying and manual baking cage drying. The process is: warm → cool → fully dry. Maohuo should be spread at high temperature and thinly, and full fire should be spread at low temperature and thickly. After drying, the moisture content of Maocha should be ≤7.0.
2． Refining of roasted green Maocha:
(1) Selecting Maocha raw materials: The steps are to select Maocha → make soup and review → trial production.
(2) Screening: Separate the specifications of tea base through various sieves of different specifications.
(3) Cutting: Make the tea leaf shape meet certain specifications and standards.
(4) Winnowing: Through wind selection, different specifications of tea are separated.
(5) Picking: Remove stems, tendons, bark, etc. and debris from the tea leaves.
(6) Drying: Make refined products meet moisture content standards and improve quality.
(7) Stacking: Blending each tea number into even piles based on appearance, quality and other requirements.
IV. Quality requirements for purchased raw material tea
Single bud, one bud and one leaf, one bud and two leaves and fresh leaves of the same tenderness should be prepared and refined according to the product grade requirements. The green tea is suitable for processing Hengxian jasmine tea, and the moisture content should be controlled below 7.
5. Processing technology requirements
1. The "Hengxian Jasmine" flowers must be scented within 5 to 10 hours after being picked.
2． Process flow: tea base processing → flower maintenance → camellia piecing → stacking of scented flowers → continuous scenting of flowers → blooming → drying → jacquard → sifting → even stacking and boxing.
3. Process requirements:
(1) Tea base processing: The tea base before scenting must be dried. The drying temperature is 100 to 110°C, and the moisture content is controlled below 5. After drying, it should be spread out in time. Cool to cool.
(2) Flower maintenance: Hengxian jasmine flowers picked on the same day are packed in ventilated baskets or ventilated mesh bags and sent to the factory for maintenance on the same day. Use a shaker to remove green buds, pedicles and flowers. When the temperature is lower than 30°C, the flowers must be piled high to increase the temperature. The height requirement is 20 to 30cm; when the temperature of the flower pile reaches 38 to 43°C (not exceeding 45°C), rake and spread the flowers to cool down so that the flowers can dissipate heat and absorb fresh air. , when the flower opening rate reaches above 80, it can be planted.
(3) Camellia mixing: Spread the green tea to be scented evenly on the tea scenting site. Mix the camellia according to the corresponding flower quantity: flowers/tea leaves (35~80kg/100kg), pile temperature: 38 to 48℃, stack thickness: 35 to 55cm, time ≤ 1.5 hours.
(4) Stacking of flowers: The height of the pile depends on the climate, temperature, site and the amount of flowers. The thickness of the pile is 35 to 55cm, and the temperature of the pile is 45 to 48°C (first pile) The flowering time is 9 to 14 hours after brewing. The specific control is based on the quality requirements of the finished tea. It can be carried out at one time, and can reach up to nine times per time.
(5) Continue flowering through flowers: When the pile temperature reaches 38 to 48°C (depending on the number of times of scenting and the amount of flowers allocated), it takes 5 to 6 hours to carry out flowering through. When the temperature of the tea pile in the Tonghua stall reaches room temperature, it can be collected and re-scented. The pile height should be 25 to 35cm. After another 5 to 6 hours of stalking, the flowers will bloom when the temperature of the tea pile reaches about 36°C.
(6) Flowering: After the scenting time reaches 9 to 14 hours, flowering should be carried out immediately, and the flower residues should be screened out to separate the tea and flowers.
(7) Drying: The drying temperature is between 100 and 130°C, and the moisture content is controlled according to the requirements of texturing, jacquard or packing. In order to maintain the fresh aroma and concentration of Hengxian jasmine tea, the tea leaves should be cooled after drying. The maximum temperature of the tea pile after cooling should be ≤40°C.
(8) Jacquard: The operation is the same as the process of stacking flowers. Jacquard requires the use of large, full, fully mature, and elegant Hengxian jasmine flowers. The number of flowers should be 8 to 12, and the time should be 6 to 8 hours.
(9) Sieving: Hengxian jasmine tea is generally sieved after jacquard flowering, with a mesh of 5 to 7 meshes. The purpose is to separate the tea from the dried flowers and discard the flowers to keep the tea, so as not to affect the taste of the tea.
(10) Evenly stacked, boxed and bagged: After flowering, sampling and testing should be carried out in a timely manner. After meeting the quality and technical standards, the products should be evenly stacked, boxed and bagged in a timely manner.
6. Quality characteristics
1. Sensory characteristics.
Item
Characteristics
Characteristics
Appearance
It has tight knots, front seedlings, and even shape. Has tender stems
Fragrance
Fresh, strong and pure
Soup color
Bright yellow-green
Taste
Fresh, mellow, and positive
The bottom of the leaves
Soft, yellow-green
2. Physical and chemical indicators.
Item
Item
Reference
Target
Moisture ()
≤
8.5
Tea polyphenols ()
≥
19.0
Water extract ()
p>
≥
36.0
Crude fiber ()
≤
16.0
With flowers ()
≤
1.0
3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.